While you can find lobster year-round, early spring is the best time to combine your love of shellfish with your love of grilling! Despite its origins as a poor man’s food, people across the world have grown to love the mild sweet flavor of lobster. With a touch of flame-broiled flavor, it’s even better.
Half grilled and half butter-poached, the secret to this recipe is in the butter sauce. Casa M Spice Co® Hooked® seasoning combines bold flavors of onion, garlic, and fresh herbs with the smoky heat of Chain Reaction®. We added fresh parsley for a light fresh flavor and beautiful color.
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
FOR THE LOBSTER
- 2 Lobster tails (We used spiny lobster)
- Salt to taste
- Pepper to taste
- Lemon wedges for serving
FOR THE BUTTER SAUCE
- 1 ½ Teaspoons Casa M Spice Co® Hooked®
- 4 Tablespoons olive oil (divided)
- 1/4 Cup melted butter
- 1 Tablespoon chopped parsley
Half grilled and half butter-poached, the secret to this recipe is in the butter sauce.- Mike Hernandez
LET’S GET COOKING
Preheat your grill to medium heat, between 300ºF - 400ºF degrees.
Using kitchen shears, cut through the top shell of the lobster tail.
Slice halfway through the top of the lobster meat and spread the meat apart as much as you can.
Brush lightly with olive oil. Season with salt and pepper to taste.
For the butter sauce: Combine the melted butter, remainder of the olive oil, Hooked® and chopped parsley. Mix well.
Grill the lobster tails with the flesh side down for 6 minutes and flip over. Spoon half of the butter mixture onto the lobster and continue cooking for 6 minutes or until lobster is cooked through. The tail is done once you see bubbles of moisture between the tail meat and shell or look for 140°F degrees on an instant read thermometer.
When the lobster is cooked through, add more of the butter mixture as desired.